APPETIZER

East Coast oysters (gf), traditional garnishes 3ea

summer minestrone, summer vegetables, Parmesan dumplings, chicken broth 13

burrata & beet (gf, v), marinated heirloom tomato, cucumber, radish 16

beef carpaccio, chutney of root vegetables, baby arugula, Parmesan gnocchi 17

fritto misto, fresh seafood, seasonal vegetables, lightly fried, tartare sauce 24

asparagus & greens (v), white and green asparagus, Bleu de Bresse cheese, radicchio 17

market salad (gf, v), selected local greens, radicchio, endive, radish, flower, lemon vinaigrette 12

charcuterie board for two, chef’s selection of hand-crafted cured meats and artisan cheeses, housemade vegetable pickles, crusty bread 31

gf – gluten free | v – vegetarian

MEATS


all our beef is sourced from Wellington County, grass fed, prime grade and aged a minimum of 42 days
served with potato gratin and choice of sauce: bordelaise, béarnaise, peppercorn, mushroom


filet mignon (gf) 6oz 38|8oz 44

striploin (gf) 12oz 39

veal chop (gf) 10oz 38

roasted Ontario lamb rack, fresh mint sauce, baby pea, pecorino, sweet potato, caponata 28|42

SEAFOOD

seared Atlantic scallops, saffron, fennel, sea asparagus, potato 21|32

branzino (gf), polenta, rapini, roasted cherry tomato 24|36

charred octopus (gf), orange, chimichurri, potato, scallion 19|28

chef’s choice of market fish, seasonal accompaniments 25|38

gf – gluten free

PASTA & RISOTTO

all pastas are handcut and made in-house

tagliolini vongole, littleneck clams, lemon preserve, fresh herbs 26

tagliatelle carbonara, poached egg, house-cured pork belly, Parmesan 23

sweet pea risotto (gf, v), summer sweet pea, pistachio, basil, Parmesan 21

squid ink risotto (gf), squid, fennel, orange, tobiko 24

Parmesan gnocchi (v), tomato, basil 19

gf – gluten free | v – vegetarian

SIDES

marinated olives (gf, v), chili, garlic, lemon 6

housemade giardiniera (gf, v), seasonal pickled vegetables 6

5th french fries (gf, v), herbs with 5th seasoning 7| truffled 12

pasta: vongole 9| carbonara 8| Parmesan gnocchi 7

braised heirloom carrots (gf, v), honey glazed 8

sautéed greens (gf, v), olive oil, spices, shallot 10

forest mushrooms (gf, v), herbs, lemon zest 10

gf – gluten free | v – vegetarian

CHEF’S TASTING MENU

Let our chefs take over and serve up their best. Order table-side or in advance at 416-979-3005 or thefifthgrill@thefifth.com